Field Notes

What is Community Supported Agriculture (CSA)?

What is Community Supported Agriculture (CSA)?

Community Supported Agriculture (CSA) is a model of food production and distribution that connects consumers directly with local farmers. The CSA model is based on the principle of community members supporting a local farm by buying a share of the farm's production in advance, before the growing season begins. This allows farmers to have a guaranteed market for their products, and consumers to have a direct source of fresh, locally grown produce.
Michael Smith
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Why are Eggs so Expensive Right now?

Why are Eggs so Expensive Right now?

Egg prices have been fluctuating over the past few years, and there are several reasons why eggs may currently be considered expensive. One of the main reasons is a shortage of egg-laying hens due to the avian influenza outbreak in the United States. This outbreak, which began in 2014, led to the culling of millions of hens and caused a significant reduction in the number of hens available to lay eggs. This shortage led to an increase in egg prices as supply could not meet the demand.
Michael Smith
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New Product Alert! BBQ Rubs - Beef and Pork

New Product Alert! BBQ Rubs - Beef and Pork

It is finally here. After a few years of R&D and a stops at several of the top BBQ spots in our great nation, we have arrived at two rubs that will make your beef and pork (and chicken and lamb too) sing.
Michael Smith
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Recipe - Pizza Dough

Recipe - Pizza Dough

It starts with the dough.

When trying to do more with less, having a consistent and delicious pizza crust on hand is always a win.

Michael Smith
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The Barn Quilt

The Barn Quilt

One of the recent projects we put together was working through a barn quilt maker in the Midwest to turn our little farm logo into a barn quilt. When I pitched it to my wife, she was a smidge skeptical as it isn't all that popular in our area...or so we thought.
Michael Smith
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Recipe - No Knead "Sourdough" Bread

Recipe - No Knead "Sourdough" Bread

Bread. It deserves so much more than I can give it here in this paltry blog post. There are religious, cultural, and now dietary rants centered around this mythical mix of flour, water, and yeast, (and maybe another ingredient or two...salt? honey?).
Michael Smith
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Recipe - Chimichurri

Recipe - Chimichurri

You could probably call chimichurri is the Argentine "salsa." Put this herbaceousness on literally everything, especially beef and grilled vegetables  except maybe ice cream.
Michael Smith
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Project - Meat Processing Room

Project - Meat Processing Room

One of the great projects we tackled this summer was building out a meat processing room.  Having a dedicated space to cool, cure, hang, and process the beef, pork and chicken that we raised and butchered on the farm grew from "great idea" to almost a necessity.
Michael Smith
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Project - Pig Self-Watering System

Project - Pig Self-Watering System

After two sets of pigs, boy have we learned a lot! In the spirit of the old David Letterman Top 10 Lists, here are the top 10 things we have learned about pigs:

  1. Pigs are friendly
  2. Pigs are mean
  3. Pigs will eat just about anything
Michael Smith
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Angus Beef - A Short History

Angus Beef - A Short History

Angus beef can trace their lineage to the mid 1800s from a Scottish breed of cattle, called the Aberdeen Angus. Angus were bred to be robust and sturdy so they could thrive in the cold Scottish winters. 
Michael Smith
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Classic Steak Cuts

Classic Steak Cuts

Ever wondered why a New York steak is called such? Porterhouse? What is a T-bone?

Let's take a minute to break it down for ya. This post will feature classic "steak" cuts. I will do another post including the other parts of beef as you get it from the butcher down the line.

Michael Smith
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Credit: Laird's

Jersey Cocktail

One of the great stories in all distillation history is when apples are fermented into cider and then distilled into whiskey (or bandy). Simple, delicious and intensely North American (if that matters). This favorite takes Applejack Whiskey, add our 
Michael Smith
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